Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Greek Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 ounces Wild Atlantic Salmon Fillet; 1.25 cups Nonfat Plain Greek Yogurt; 1 cup Brussels Sprouts, halved; 1 tablespoon Lemon Juice; 2 tablespoons Fresh Dill, chopped

Seared Salmon Fillet with Roasted Brussels Sprouts and Greek Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Greek Yogurt Sauce

Pan-seared wild salmon paired with crispy roasted brussels sprouts and a protein-rich Greek yogurt herb sauce finished with a bright squeeze of charred lemon.

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NUTRITION

Protein

83.2g

Fat

17g

Carbs

20g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon Fillet

1.25 cups Nonfat Plain Greek Yogurt

1 cup Brussels Sprouts, halved

1 tablespoon Lemon Juice

2 tablespoons Fresh Dill, chopped

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the halved brussels sprouts with a pinch of salt and pepper, then spread them in a single layer on the baking sheet.
3
Roast the sprouts for 20-25 minutes until the outer leaves are deeply browned and crispy.
4
While the vegetables roast, season the salmon fillet with salt, pepper, and any desired dried herbs.
5
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.
6
In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the high-protein sauce.
7
Plate the seared salmon alongside the roasted brussels sprouts and top with a generous portion of the yogurt sauce.